Autumn is coming….can you feel it?
The past few days I have really started to feel the seasons changing. It’s not just the slightly colder, windier days and nights – there’s a certain autumnal smell, that I associate with wet leaves, rich earth and ripe apples. At this time of year there’s nothing better than cosying up with a bowl of delicious soup made from seasonal veg.
This delicious autumnal soup is packed full of protein from yellow split peas as well as warming spices to boot. The addition of the extra virgin coconut oil gives it a slightly creamy, nutty flavour too.
It’s fantastic served alongside some homemade wholemeal bread.
I hope you enjoy it!
Zero Waste Tip
Split yellow peas might be a little hard to find in bulk or unpackaged. I bought mine from Hodmedod’s, who are pioneers of British grown grains and pulses and sell their 5 kg + bags in paper packaging (and 500 g packs are in biodegradable cellophane too!).
If you can’t find yellow split peas, try substituting for red lentils, white beans or even chickpeas. This soup would work great with any of the above!
(Makes 4-5 servings)
250 g (approx 1.5 cups) dried split yellow peas, soaked for at least six hours, drained and rinsed
1 white onion, diced
1 sweet potato, peeled and diced
2 large or 3 medium carrots, peeled and diced
2 large cloves of garlic, chopped small
1 knob of ginger, peeled and chopped small
1 tbsp extra virgin coconut oil
7 cups vegetable stock
Spices: 1/2 tsp cinnamon, 1/2 tsp cumin, 1/4 tsp cayenne pepper (or more if you like it spicy!)
Heat the coconut oil in a large heavy-bottomed pan over a medium heat. Add the onion, garlic and ginger and sautee for 5 minutes, until softened. Add the carrot, sweet potato and spices and cook for a further 5 minutes, until slightly browned.
Add the split peas and 6 cups vegetable stock, bring to the boil, then simmer, covered, for 60-70 minutes, until the split peas are tender (you may need to add more stock to keep the peas and water covered, if lots of water gets absorbed).
Use a stick blender to blend the soup smooth, or add the soup to a blender and blend on high until smooth.
Transfer back to the pan, thin the soup with 1 cup more vegetable stock, then cook for a further 10 minutes before serving!